Strawberry Habanero Hibiscus Scallop Aguachile
4
servings
Appetizer
Course
Print Recipe
Ingredients
Directions
Ingredients
1 qt
cleaned strawberries
2
orange habaneros
¼ c
sugar, either demerara or dark brown
1 c
strong hibiscus tea (make one cup of tea with at least 4 tea bags, it should be slightly bitter and tannic)
1½ tsp
kosher salt, and more to taste, or if you want it a little more seafood driven, try a dash or two of fish sauce for salinity
1½ tsp
citric acid, depending on how tart the strawberries are (the sauce shouldn't be puckeringly sour, but just tart enough)
1 lb
sea scallops, sliced lengthwise, in thirds (you can also substitute other raw, sushi-grade seafood, like prawns or yellowtail, cut into delicate slices)
½
red onion, cut into thin slivers
Cilantro, to garnish
Sweet, spicy, and tart: the three pillars of any great aquachile. In this recipe, T. J. Steele of Brooklyn’s Claro adds a fourth dimension of tannin, by way of a strong-brewed cup of hibiscus tea. Another interesting twist: flavorless citric acid augments the strawberries without overpowering their flavor with citrus.
Directions
- Put the strawberries, habañeros, sugar, tea, salt, and citric acid into a high-powered blender or food processor, and mix until combined.
- Strain through a sieve to remove any fibers from the fruit and chiles. Chill, but don't serve the aguachile cold; the flavors bloom more when they're closer to room temperature.
- Divide the scallops between four bowls, pouring the liquid over right before you're ready to eat. Garnish with thin slices of red onion and cilantro leaves.